Orthodox Easter Countdown: Have You Dyed Your Eggs Yet?

Easter is almost here—are your red eggs ready?

I’m loving how our Easter eggs turned out this year! Even better, they’re dyed using an all-natural method. It’s simple, beautiful, and chemical-free.

Check out my step-by-step natural red egg dye recipe below!

Have you tried a similar method? I’d love to hear your thoughts—drop a comment and share your experience!

All Natural Easter Egg Red Dye Recipe

Ingredients:

• 12 brown or white eggs (room temperature)
• 12-14 yellow onions, reserve the peels
• Optional: 1/4 cup of fresh beet juice ( see notes)
• 5 to 6 cups of water (see notes)
• 3 tablespoons white vinegar
• Olive oil for finishing the eggs
• Equipment: Stainless steel pot & slotted spoon
• Optional: yellow onion skins, turmeric, red onion skins, beet juice, or hibiscus tea (for natural color variations)

Directions:

1. In a stainless steel pot add the onion peel, beet juice, water, and vinegar. Boil for about 25-30 minutes until onion peels become soft. (You want your water to be deep orange to red.) If using onion peel & beet juice your color should be a vibrant deep red.
2. Strain the onion peels and reserve the water. Place water back into the pot, and carefully place your eggs in the pot making sure the eggs are fully submerged. Be careful to not drop and crack the eggs!
3. Simmer for about 15 minutes and then remove from the heat. Test one egg to make sure the color is what you like. If you feel that the egg isn’t the right color, leave the eggs in the red dye overnight. (You want to keep an eye on the eggs to achieve the right color.)
4. Remove eggs with a slotted spoon. Dry off and shine the eggs with a light olive oil. You can put olive oil on a paper towel and then gloss the eggs.

Tips:

• Make sure you have enough water to fully cover the eggs. Depending on the size of your pot, adjust the amount of liquid accordingly.
• Boil your onion peels until you achieve a rich orange-red color.
• I love adding 1/4 cup of fresh beet juice. I simply blend one large, cooked beet and reserve the juice. This extra step adds a beautiful depth of color!
• Let the eggs sit overnight in the dye, covered, at room temperature.
• Using brown eggs will give you a deeper reddish hue, while white eggs will result in a lighter, orangish-red tone.
• You can reuse the same red dye for another batch of eggs—just like in the photo below!
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Happy Easter from Kouzounas Kitchen!!